By Becky Hardin
Updated Mar 21, 2025
This Honey Glazed Ham Recipe is a holiday must! I truly love this deliciously sweet, oven-baked ham for Christmas, Easter, or any other holiday feast. This copycat Honey Baked Ham recipe is such an easy way to make that spiral ham extra flavorful!
5-Star Review
“Thank you for recipe mine didn’t look as good as yours but it was so delicious!” -Terri
Honey Glazed Ham Recipe
I’ve always had a soft spot for a delicious, juicy honey glazed ham—the kind with that sweet, crunchy glaze that makes every bite feel like a celebration. While Honey Baked Ham is a trademarked product, this is our homemade copycat version inspired by the beloved holiday classic. And honestly? I think I might love this one even more! It’s become my go-to for special gatherings and Sunday dinners alike. What truly sets it apart is that irresistible sugary crackle on top—the perfect balance of sweet and savory, with just the right amount of caramelized crunch in every slice.
Ingredients1x2x3x
For the Ham and Honey Glaze
- ▢ 8 pounds spiral-cut ham* fully cooked, unsmoked or smoked
- ▢ ¼ cup salted butter melted (½ stick)
- ▢ 4 tablespoons honey mustard
- ▢ 2 tablespoons honey**
- ▢ 2 teaspoon whole grain mustard
- ▢ 1½ cups apple cider — not apple cider vinegar!
For the Dry Rub
- ▢ 2 cups granulated sugar
- ▢ ½ teaspoon table salt
- ▢ 1 teaspoon ground nutmeg or ½ teaspoon freshly grated nutmeg
- ▢ 1 teaspoon ground cloves
- ▢ 1 teaspoon ground cinnamon
- ▢ ¾ teaspoon ground ginger
- ▢ ½ teaspoon ground allspice
- ▢ ½ teaspoon sweet paprika
Video
Instructions
For the Ham and Honey Glaze
- Preheat the oven to 325°F and adjust the oven rack to the lower-middle position.
- Cover a roasting pan or rimmed baking sheet with foil and coat the metal rack insert with cooking spray. Unwrap the ham and remove the plastic cap over the bone (if there is one). Place the ham, flat-side down, on the metal roasting rack. Set aside. 8 pounds spiral-cut ham*
- Make the honey glaze. In a small bowl, whisk together the melted butter, honey mustard, honey, and mustard. ¼ cup salted butter, 4 tablespoons honey mustard, 2 tablespoons honey**, 2 teaspoon whole grain mustard
- Rub the honey glaze over the entire ham and in between the slices.
- Pour the apple cider into the pan and cover the ham and pan tightly with foil. 1½ cups apple cider
- Cook the ham for 2-3 hours (20 minutes per pound of ham) or until the internal temperature registers 140°F on an instant-read food thermometer. (The ham is fully cooked but this will ensure the ham is properly heated throughout.)
- Remove the ham from the oven and let it cool for 15 minutes.
For the Dry Rub
- While the ham cools, prepare the dry rub. Whisk all of the dry rub ingredients together in a medium bowl. Pour half of the dry rub into a small saucepan (to be used for the serving glaze) and use the remaining half for the ham. ½ teaspoon table salt, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon sweet paprika, 2 cups granulated sugar
- After the ham has cooled for 15 minutes, uncover it and brush with the pan juices. Press the remaining dry rub all around the ham one handful at a time. Use all of the remaining dry rub. The sugar will eventually form a crust around the ham.
- Once fully coated with dry rub, use a kitchen torch or broil in the oven to achieve the crunchy, crusty ham coating. If using the broiler, adjust the oven rack to the lowest position and watch the ham very closely, turning it often so it doesn’t burn. If using a kitchen torch, keep the torch flame about 1 inch away from the ham. Continuously move the flame in small circles until the surface becomes bubbly, then move the torch to the adjoining area until the entire ham has been caramelized. Before you know it, the entire ham will have a gorgeous, sugary, crispy coat.
- Cover the ham very loosely with foil; set aside until ready to serve.
- Make the serving glaze. Add the remaining pan juices to the dry rub mixture in the saucepan. Bring the glaze to a boil over medium heat, stirring often, and reduce the temperature to medium-low. Boil the mixture for 4-6 minutes or until it has reduced to a thin, syrupy consistency. Remove from the heat and serve alongside the ham. If the glaze begins to harden, just warm slightly over very low heat.
- When ready to serve, divide the ham slices and drizzle the glaze on top.
Equipment
- Kitchen Torch
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Honey Glazed Ham Step by Step
Prepare the ham: Preheat the oven to 325°F and adjust the oven rack to the lower-middle position. Cover a roasting pan or rimmed baking sheet with foil and coat the metal rack insert with cooking spray. Unwrap an 8-pound spiral-cut ham and remove the plastic cap over the bone (if there is one). Place the ham, flat-side down, on the metal roasting rack. Set aside.
Make the honey glaze: In a small bowl, whisk together ¼ cup of salted butter, 4 tablespoons of honey mustard, 2 tablespoons of honey, and 2 teaspoons of whole grain mustard.
Cook the ham: Rub the honey glaze all over the entire ham and between the slices. Pour 1½ cups of apple cider into the roasting pan and cover the ham and pan tightly with aluminum foil. Cook for 2-3 hours (about 20 minutes per pound of ham), or until the internal temperature reaches 140°F. Remove the ham from the oven and let it cool while you prepare the dry rub.
Make the dry rub: Whisk ½ teaspoon of table salt, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cloves, 1 teaspoon of ground cinnamon, ¾ teaspoon of ground ginger, ½ teaspoon of ground allspice, ½ teaspoon of sweet paprika, and 2 cups of granulated sugar together in a medium bowl. Pour half of the dry rub into a small saucepan (to be used for the serving glaze) and use the remaining half for the ham.
Broil the ham: After the ham has cooled for 15 minutes, uncover it and brush it all over with the pan juices. Press half of the dry rub mixture all around the ham, one handful at a time. Use a kitchen torch or broil in the oven to achieve the crunchy, crusty ham coating.
If using the broiler, adjust the oven rack to the lowest position and watch the ham very closely, turning it often so it doesn’t burn. If using a kitchen torch, keep the torch flame about 1 inch away from the ham. Continuously move the flame in small circles until the surface becomes bubbly, then move the torch to the adjoining area until the entire ham has been caramelized. Cover the ham very loosely with foil and set aside until ready to serve.
Make the serving glaze: Add the remaining pan juices to half of the dry rub mixture in a saucepan. Bring the glaze to a boil over medium heat, stirring often, and reduce the temperature to medium-low. Boil the mixture for 4-6 minutes or until it has reduced to a thin, syrupy consistency. Remove from the heat and serve alongside the ham, if the glaze begins to harden, just warm slightly over very low heat.
Serve the ham: Divide the ham slices and drizzle the glaze on top.
How to Store and Reheat
The easiest way to store leftovers is to fully carve the ham into slices. Place the slices in a resealable bag or stack them and wrap them tightly in aluminum foil. Keep in the refrigerator for up to 4 days. Reheat ham in the oven at 325°F until fully heated through.
If you have leftovers, you can eat slices of cold ham straight from the fridge. The flavor makes a great cold sandwich! Otherwise, you can reheat it and enjoy it warm for another round of dinner or lunch! Use extras to make these recipes with leftover ham !
To freeze, carve the ham into slices. Wrap stacks of slices in plastic wrap or aluminum foil, then place them in a freezer-safe resealable bag. You can freeze leftovers for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This delicious honey glazed ham recipe goes so well with all your favorite side dishes! Add potatoes, veggies, and rolls to the table for the perfect holiday meal. Some of my favorites are Crockpot Twice Baked Potatoes and Homemade Hawaiian Rolls .
More oven baked ham recipes we love
Pineapple Ham (Spiral Ham Recipe)
Christmas Ham
Air Fryer Cranberry Glazed Ham
Honey Mustard Maple Glazed Ham
Honey Glazed Ham Recipe
Equipment
- Kitchen Torch
Ingredients
For the Ham and Honey Glaze
- 8 pounds spiral-cut ham* fully cooked, unsmoked or smoked
- ¼ cup salted butter melted (½ stick)
- 4 tablespoons honey mustard
- 2 tablespoons honey**
- 2 teaspoon whole grain mustard
- 1½ cups apple cider – not apple cider vinegar!
For the Dry Rub
- 2 cups granulated sugar
- ½ teaspoon table salt
- 1 teaspoon ground nutmeg or ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon sweet paprika
Instructions
For the Ham and Honey Glaze
- Preheat the oven to 325°F and adjust the oven rack to the lower-middle position.
- Cover a roasting pan or rimmed baking sheet with foil and coat the metal rack insert with cooking spray. Unwrap the ham and remove the plastic cap over the bone (if there is one). Place the ham, flat-side down, on the metal roasting rack. Set aside. 8 pounds spiral-cut ham*
- Make the honey glaze. In a small bowl, whisk together the melted butter, honey mustard, honey, and mustard. ¼ cup salted butter, 4 tablespoons honey mustard, 2 tablespoons honey**, 2 teaspoon whole grain mustard
- Rub the honey glaze over the entire ham and in between the slices.
- Pour the apple cider into the pan and cover the ham and pan tightly with foil. 1½ cups apple cider
- Cook the ham for 2-3 hours (20 minutes per pound of ham) or until the internal temperature registers 140°F on an instant-read food thermometer. (The ham is fully cooked but this will ensure the ham is properly heated throughout.)
- Remove the ham from the oven and let it cool for 15 minutes.
For the Dry Rub
- While the ham cools, prepare the dry rub. Whisk all of the dry rub ingredients together in a medium bowl. Pour half of the dry rub into a small saucepan (to be used for the serving glaze) and use the remaining half for the ham. ½ teaspoon table salt, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon sweet paprika, 2 cups granulated sugar
- After the ham has cooled for 15 minutes, uncover it and brush with the pan juices. Press the remaining dry rub all around the ham one handful at a time. Use all of the remaining dry rub. The sugar will eventually form a crust around the ham.
- Once fully coated with dry rub, use a kitchen torch or broil in the oven to achieve the crunchy, crusty ham coating. If using the broiler, adjust the oven rack to the lowest position and watch the ham very closely, turning it often so it doesn’t burn. If using a kitchen torch, keep the torch flame about 1 inch away from the ham. Continuously move the flame in small circles until the surface becomes bubbly, then move the torch to the adjoining area until the entire ham has been caramelized. Before you know it, the entire ham will have a gorgeous, sugary, crispy coat.
- Cover the ham very loosely with foil; set aside until ready to serve.
- Make the serving glaze. Add the remaining pan juices to the dry rub mixture in the saucepan. Bring the glaze to a boil over medium heat, stirring often, and reduce the temperature to medium-low. Boil the mixture for 4-6 minutes or until it has reduced to a thin, syrupy consistency. Remove from the heat and serve alongside the ham. If the glaze begins to harden, just warm slightly over very low heat.
- When ready to serve, divide the ham slices and drizzle the glaze on top.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
